Recipe - Ckn Breasts Stufd W Zucchini Rstd Red Pepper And Goat Chse

One fourth cup Onion; minced
2 tablespoon Olive oil
One half cup Firmly packed coarsely
grated unpeeled scrubbed
zucchini; squeezed dry in a
paper towel
2 tablespoon Minced drained bottled
roasted red pepper or
pimiento
1 ounce Soft mild goat cheese;
crumbled
1 Whole boneless chicken
breast (with skin); halved
One fourth cup Shallots; minced
One fourth cup White wine
Three fourths cup Chicken broth
2 tablespoon Butter

In a skillet cook the onion in 1 tablespoon of the oil over moderately low
heat until it is softened, add the zucchini, and cook the mixture,
stirring, for 1 minute, or until the zucchini is tender. Stir in the red
pepper, goat cheese, and salt and pepper to taste and cook the mixture,
stirring, until the cheese is melted. Transfer the mixture to a small bowl
and let it cool slightly.

With your fingers make a pocket for the filling in each chicken breast half
by separating the skin from the meat, being careful not to tear the skin
and keeping the skin attached along most of the edge. Stuff each pocket
with half the filling with a small spoon, packing it and pulling the skin
to cover the filling completely, and secure the pockets with wooden picks
if desired. In a large skillet heat the remaining 1 tablespoon oil over
moderately high heat until it is hot but not smoking and in it saute the
chicken, beginning with the skin side up, for 2 minutes on each side.
Reduce the heat to moderate, cook the chicken for 9 minutes on each side,
or until it is cooked through, and divide it between 2 plates. Pour off the
fat from the skillet, to the skillet add the shallots then the wine. Add
the broth, and boil broth, scraping up the brown bits, for 30 seconds.
Finish sauce with butter. Pour sauce around the chicken.

Yield: 2 serving

Recipe by: COOKING LIVE SHOW #CL8760

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998